It is required to first soak the sabudana pearls in water before cooking, for it to rehydrate, when it swells up to almost double its size. Once the pearls are well-drained and pat dry, they are then stir-fried with other ingredients and spices to make the popular sabudana khichdi. There are of course certain tricks involved in cooking sabudana perfectly, or else you will end up with leathery and very chewy pearls. A practice that is followed by some home chefs is to also soak the pearls in curd or dahi for a few hours before making the khichdi. This is said to prevent the pearls from becoming sticky and chewy during the cooking process.
These flattened rice are also known as beaten rice. These flakes of rice swell when added to liquid, whether hot or cold, as they absorb water, milk or any other liquids. Shakti Bhog rice poha is nutritious and easy to cook snack, is gluten free and lactose free.